Bell's Firkin FridayRockwood Tap House, 3131 Finley Rd., Downers Grove, IL 630-964-3131Firkin Friday featuring Bell'sHopslam. Also available will be Two Hearted, Kalamazoo Stout and Hopslam on draft. Come out and compare the difference between firkin and draft while watching your favorite college team in the tournament. The firkin will be tapped at noon sharp and will go until it's gone. Hopslam glassware will also be available while it lasts.

5:00 - 6:00 pm ♦ Allagash Saison DayJoin us for the release of our newest year-round beer! AllagashSaison is our first year-round release since Allagash Black in 2007.The "Saison project" began in mid 2012 and we are excited to share our finished beer with the world. Saison Day will take place throughout our distribution network. Release sites in Chicago include: Whole Foods Markets' Chicago locations, Simone's, Fish Bar Chicago, Hopleaf, Gino's East River North, and World of Beer - Naperville.

5:30 - 8:30 pm ♦ Firkin Friday: Schlenkerla Fastenbier from Wooden Barrel!The Bavarian Lodge, 1800 Ogden Ave, Lisle, IL (630) 241-4701For this week's Firkin Friday feature, we're thrilled to offer a very special wooden cask of Schlenkerla Fastenbier (5.5% abc), a special smoked beer from Bamberg, Germany made available only on tap, to be consumed during Lent. This glorious brew is an unfiltered smokebeer, brewed according to the Bavarian Purity Law of 1516. Bottom-fermenting yeast gives the reddish brown lent beer a natural cloudiness. The aroma is unmistakably smoky, the brew is full bodied, yet refreshing. Available only at select pubs in the United States that agree to sell this beer only between Ash Wednesday and Easter - and at the Schlenkerla pub in Bamberg, Germany. The pub in Bamberg dispenses this elixir from the very same wooden barrel you'll see tapped on our bar. Don't miss this annual treat from our friend and 7th generation Schlenkerla brewer, Matthias Trum!

7:00 pm ♦ Revolution Beer Dinner2 Sparrows, 553 W. Diversey Pkwy., Chicago (773) 234-2320Logan Square meets Lincoln Park at this four-course dinner, which will feature a collaboration from two of Chicago's creative minds, and neighborhoods: Chef Greg Ellis and the Revolution team. The evening's menu will highlight four courses of locally inspired and sourced composed plates, from a hearty sweetbreads start to a nostalgic dessert.Each of the courses will be paired with a different Revolution brew, plus, a surprise welcome beer will be served as guests settle in and wait for the pairing festivities to begin. The dinner is priced at $55 per person, exclusive of tax and gratuity. Seating is limited to 60 guests and reservations are required by calling (773) 234-2320.

7:00 pm ♦ Boulevard Beer DinnerThe Garage, 6154 N. Milwaukee Ave., Chicago (773) 647-1386We will be pairing handmade cuisine with some delicious Boulevard Beers including the highly sought after Boulevard Imperial Stout. This very Limited Release beer comes in at 11.8% ABV and has been saved for this special event.Tickets will be sold at The Garage between now and the event, but there is limited space, so stop by today and get your tickets!

Saturday, March 22

1:00 - 9:00 pm ♦ The Chicago Beer Festival Union Station, 210 S. Canal St., ChicagoThe Chicago Beer Festival returns to Union Station, featuring over 60 of domestic and international breweries: Check here for the list. The beer festival will have two sessions, 1pm to 4pm and 6pm to 9pm. Tickets will not be sold at the door. Attendees will receive 30 taster vouchers.Tickets are $40 plus fees at Eventbrite.

1:00 - 4:00 pm ♦ Butcher and BrewerChop Shop, 2033 W. North Ave, Chicago 773-537-4440A hands-on event at the Chop Shop with New Belgium Brewers.Meet and Greet with the Chop Shop's butcher staff and New Belgium Brewers as you sip beer and have a hands on experience! The day will include:

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Mark McDermott has been enjoying the fine union of grain, hops, yeast and water since sneaking Schmidt and Grain Belt at home. But it was only after being exposed to great craft beers at local brewpubs that he realized that beer can be more than a watery mood-altering substance. Now he seeks to justify his love of beer by writing about it, seeking out new, good craft beers, and by making his own. Email Mark